Hi there, nice to meet you!
I’m Nagi, and RecipeTin Eats is my corner of the internet!
I’m the voice, cook and eater behind RecipeTin Eats. I create recipes, take photos of them, write them up and make recipe tutorial videos. Oh, and I have a food bank – RecipeTin Meals – and I wrote a cookbook too!
I live in beautiful Sydney, Australia, and have an unhealthy obsession with all things food and my dog Dozer, an abnormally large and very cheeky golden retriever.
When I say he’s “abnormally large”, I mean it! Proof:
(OK, possibly I am a little on the short side too….😂)
My recipes
My website reflects my philosophy on food and cooking – fast, creative, clever and fresh.
That’s fast meals for busy weeknights.
Creative new ideas and fresh takes on favourites to shortcut preparation, cut down on cost and create food with style.
Clever cooking so that you don’t sacrifice taste just because you’re short on time and on a budget. I’ll show you how to get gourmet flavours out of budget ingredients and how you can get organised so it’s a breeze to serve up nourishing meals to your family that will knock their socks off.
And fresh meals that are made from scratch. I don’t use store bought packet mixes or canned soup.
My recipes are cost conscious, made using everyday ingredients and (mostly) pretty healthy. I don’t use a tub of cream or blocks of cream cheese in every sauce, and I only deep fry when I really think it’s worth it.
But, sometimes I feel the need to unleash the demon within. 🙂
OK, maybe a little more than sometimes……
A bit about me …
Born in Japan, raised in Sydney, Australia, I’ve travelled the world from Europe to the Middle East, across Asia and America.
In a previous life, I worked in corporate finance. Though I thoroughly enjoyed my “first” career, I wanted to pursue a future where my passion really lies – food. 🙂
Today, I’m extremely fortunate to be able to say that I make a living doing what I truly love – creating and sharing my favourite recipes with people from all over the world.
Growing up, budget was tight and even though my mother worked full time, we dined like royalty because she was so creative in the kitchen. And this is why I know it’s possible to make great, fresh food even if you’re short on time and on a budget.
The recipes on my blog draws on influences from my travels, my ever evolving fascination with how just a few simple ingredients can transform into something that tastes so amazing, and learning genius tricks from the masters of the world.
I want to show you how to make vibrant recipes made with everyday ingredients, spanning cuisines from around the world as well as classic comforts. Delicious recipes with the “wow” factor that are simple to make, cost effective and can often be prepared ahead.
I hope you find something on here to your taste! – Nagi x
What you will find on RecipeTin Eats
Seriously tasty simple recipes made using everyday ingredients. I don’t shop at gourmet stores.
Exciting New Ideas for Fast Midweek Meals.
Takeout favourites that truly taste like what you get at restaurants.
Easy recipes from around the world.
Can’t-Live-Without Classics. 🙂
Salads with oomph! Because if I’m having a salad as a meal, it’s got to be something special!
Cooking for a crowd. I like to entertain. So many of my recipes are convenient for cooking for a crowd, whether it be easy to make in large volumes, or make ahead.
Tried and tested recipes. I take great care to ensure my recipes work and are written concisely. I also add notes to help with substitutions (where possible) and explanations for things that I think may not be familiar to everyone.
What you won’t find on my blog
I don’t follow trends for the sake of it. I only share recipes I truly love. There will never be a cauliflower crust pizza on my blog.
I do not sacrifice taste just for the sake of reducing calories (or following a trend). My healthy recipes are accidentally healthy.
Food that looks pretty but tastes blah. Never, ever, ever!
Recipes with shortcuts that compromise on flavour. I will cheat at every opportunity. So long as it doesn’t compromise on flavour.
Difference in measures between countries
DID YOU KNOW….? Cups, tablespoons and teaspoon sizes differ between countries. For the vast majority of my recipes, the difference is not enough to affect the recipes – this mostly holds true for savoury recipes.
However, for baking recipes like cakes, slices, delicate desserts and especially cookies, the slight difference between measurements does matter.
So I ensure that my baking recipes are tested and written so that they will work for cooks in different countries. This also applies to any savoury recipes that are affected as well.
Oh – and I have a food bank!
During the height of the pandemic in 2021 when there was increased food insecurity in my community, I started my food bank, RecipeTin Meals, where we make homemade meals which are donated to the vulnerable.
I have 3 full time chefs who work in the kitchen making meals 5 days a week. Many of the recipes we use are from my website!
To learn more about RecipeTin Meals, pop over here. ❤️
Finally … Don’t be shy, say “Hi”!
Drop me an email and say hi! Due to the sheer number of messages I receive, I sadly cannot respond to every one. However I do my very best to reply where I can (unless you’re SPAM!). One thing I can assure you is that I will see your message! You can contact me here.
“People who love to eat are always the best people!” – Julia Child
~ Nagi xx
Hi, Nagi! I just discovered you here so I haven’t tried any of you recipes yet, but I am certainly going to! Besides having a love for food in common, you and I both have adorable sweet wonderful golden retrievers! Aren’t they the best!?
Hi Martha, dogs seriously ARE the best!! I hope you love the recipes if you give them a go – N x
Hi Nagi.
I’m ex Corporate Finance as well (the “old HongKong and Shanghai Bank then Citibank), now retired and came across your blog and amazing recipes.
Getting cold here in Scotland so going to try your Thick and Creamy Broccoli Soup tonight together with home made sourdough bread.
Looking forward to trying many more.
Thanks.
Enjoy Bob, I hope you love them ❤️
Loved reading your post. I love Indian food, Japanese, Mexican etc. I can’t eat anything with gluten, but can replace gluten free ingredients into meals . 😍
Yes there are definitely subs that you can use in my recipes, I hope you enjoy them Kimberly!
I think your recipes are the best I’ve tried- I found all the dishes are guaranteed to be good. If anything is linked to you, I trust it’ll be great. Thanks for sharing and help making me a great cook for my family 🙂 also, you seem like a really nice person!
Hi Nagi
Been cooking for 40+ years never was satisfied with that dish. Saw your recipe and printed in the hopes that I finally found one I like, Will let you know how it turns out. Once I get to store don’t have some ingredient. Thanks for sharing.
Thanks Nagi for your great recipes and the cut to the chase descriptions. I have your site bookmarked as the first place to go for recipes and ideas! They’ve all been delicious. Also thanks for the link to the Japanese recipes from your mom. I was born in Japan too but raised in the US so I can’t read Japanese therefore your mom’s site in English has been wonderful.
That’s great to hear Mary, thanks to much for the awesome feedback ❤️
Hi Nagi,
I have been using your recipes for the last couple of months and each recipe has turned out spot on!
Loving the details you have about the ingredients and footnotes on recipes. You have so much knowledge about food. Thank you for sharing them with us! I can’t wait for your ALL your cookbooks to come out. x
Would like to access your blog, how do I do that
Hi Deirdre, you’re on it! My blog is my website 🙂
I am excited to find so many Indian recipes.
never ever had Indian food till now
love love my new Indian niece’ food…and you !
Oh that’s great! – N x
I just luv luv your food it makes me happy. Could you please compile all your fab recipes into a hardcover book.
Hi Pamela, I do have a cookbook on the card for next year 🙂
Thank you for such beautiful tasting food !! Just found this site last week searching for a delious chicken wing marinade. Your recipe is absolutely without doubt the best I have ever tasted. I will definatley be using many more of your recipes. Thank you again for sharing your wonderful cooking skills.
Thank you so much Roslyn!
Nagi: I enjoy Thai/Asian food and am exploring Thai/Asian cooking now at home after cooking Indian foods for years. I stumbled upon your blog and like the way you present these recipes in an easy and understandable manner, Thanks for your efforts.
Thanks so much for letting me know what you think Surinder!
My husband and I found your website a few weeks back and have made many of your recipes. As of yet, not one hasn’t been absolutely perfect. I have never found this kind of consistency in recipes before. RecipeTin Eats is now our go-to site for recipes. Never looking back! Yours are the BEST! Thank you 🙂
Thank you SO much Jessica, that’s so great to hear ❤️
Hi Nagi! Its really hard for a mom to think and decide what would be the menu for the week. I saw your website 2 weeks ago when I’m looking for a not complicated recipe of churros. And guess what…it was a big hit and my twin boys is always requesting for it.
Today, Im looking for a healthy Vietnamese recipe and again saw your website and told myself looks familiar. As Im browsing it..I would like to print all the recipes.
I love cooking, this is the way how I show my love to my family and friends. With your recipes and all the tips, I couldn’t ask for more. Very informative and helps myself to learn more about the wonders of kitchen. Keep it up.
Thanks so much for the awesome feedback IvyL!!
My son and I love your Mexican Pulled Pork. He and I shared a lovely meal of carnitas yesterday evening. I particularly like the extra ideas that you include with your recipe. Having tried different foods I try to remember the native ladies, in the past, and how they would use all the ingredients available to them as they were cooking. After finishing up the Pork butt in the crock pot I put the meat in a storage container to cool and the crock pot in the fridge. The next morning I took the hardened fat at the top and put it in one of my small Mason jars and labeled it “pork fat” I also have one that is for bacon fat. The jelled juice I froze and decided I will make a red sauce for enchiladas. Let’s face it–in the old days the people utilized everything. No throwing out these wonderful fats rendered by cooking. I made some tamales with Maseca and chicken fat. It imparted a wonderful rich taste to the tamales. Thanks again for developing an all inclusive recipe.
Love your blogs Nagi. I’m old pensioner, but still enjoys food and your recipes are so inviting. Thankyou young lady. I’m also a dog lover, maybe I’ll come back as Dozer mark 2. Lol.
Thanks so much Allistair ❤️
This woman has got taste/ best recipes in one place
Thanks so much Gary ❤️
Hey Nagi, made your butter chicken last week and we all DEVOURED it. I am planning on making this curry for 20 people but have heard that even if you are increasing the servings (for example 4x from 5 to 20) you would not necessarily increase the spices by 4x. Do you agree? What do you think I could increase the spices by so it’s balanced with the other ingredients to serve 20. And what would you suggest for reheating? Making on Friday (refrigerating overnight) serving Saturday lunch). Sorry about all the questions. Thanks!!
I’m so glad you loved it Holly! I would simply reheat in the microwave. You can also increase the servings using the scaler on my website and all the ingredients will adjust for you – N x
Hi Nagi, made your salmon quiche and wowed my guest. You’re awesome and I’ll look forward to trying more of your recipes.
Oh that’s grea Haydee!
I really enjoy your recipes Nagi and I find myself keeping coming back to your site. Thank you!
Thanks so much Claire ❤️
You r one of the first good experts that I can follow and trust. Thank for a sample of your wonderful recipes.
Love your recipes and will try some for Thanksgiving dinner.
Perfect Janet ❤️